Prawn & Couscous Salad

For summer this dish ROCKS!
Couscous is so easy and the prawns you can often buy ready cooked.
Very healthy, deliciously light and oozes summer.

Ingredients
400g Local North West Tiger Prawns
200g Mograbieh Couscous
2 Lebanese Cucumbers
2 Roma Tomatoes
1 bunch Italian Flat leaf parsley chopped
3 lemons
100g fresh rocket
100g of endive lettuce
200ml Njoi olive oil
1 clove garlic
100ml Greek yoghurt
10g Mint
Water
Salt and pepper

Method:
Put two pots of hot water on, one heavily salted.
Once the water with the most salt in it boils add prawns and cook for about 2mins.
Pull out and plunge into ice water.

Then in the other pot put in the couscous and cook for about 10 mins or until soft, tip into a colander and poor into a flat try. Squeeze lemon juice over it and season well.

While the couscous is cooking, dice up your tomatoes and cucumbers and garlic chopped

When the couscous is cool add torn mint, chopped parsley, tomatoes, cucumbers, garlic and season to taste, mix well.

Clean Prawns, leaving tails on then mix with couscous and the rest of the salad.
Serve on a cold plate with lemon wedge and drizzled yoghurt.

Suppliers:
North West Tiger Prawns can be purchased
online from
Ashburton Fisheries.
The Best, Fresh
Seafood Online

Njoi Fine Olive Oil